Recipe Review: Tomato Basil Salmon and Lemon Peach Cake

Tonight's dinner was Tomato Basil Salmon found on eatingwell.com.  It was really simple to prepare, in fact I could actually set it up the night before and then just have to pop it in the oven when I get home from work.  The flavors meshed very well: salmon, garlic, tomato and basil.  In fact I actually felt a bit like I was eating a caprese salad in top of fish.  It was a very nice, light summer dish.  And while I will say that I prefer my usual lemon dill salmon, this is a great way to mix things up and will definitely be making it's way into our monthly meal rotation.

We also made a delicious Weight Watchers friendly lemon peach cake.  This is a spin off of a post on Living a Changed Life.  I love her site for WW friendly recipes and this one was no exception.  The one problem I kept running into with the recipe was that the topping had areas where the cake mix remained powdery and no matter what I tried I couldn't fix it, so I decided to try making it a little bit differently and it turned out GREAT!  Side note, I have tried many flavor combinations and lemon peach with Sprite Zero is my favorite but you can get creative with this and use any flavor combination you want.  If you try a new combo, please post in the comments section so I can try it out too :)

Lemon Peach Cake: 
1 box lemon cake mix (any brand but not with pudding in the mix)
1 can diet lemon lime pop (I used Sprite Zero)
1 bag frozen peaches (or peaches you have frozen yourself)

Preheat oven to 350.
Grease a 9x13 baking dish.
Pour peaches into the bottom of the pan evenly *Peaches should be frozen*
Empty cake mix into a bowl and pour in a 12 oz can of Sprite Zero.
Mix thoroughly. *This mix will be a bit fizzy to start but will end up looking like typical cake better*
Pour over peaches.
Bake for 45-55 minutes or until toothpick inserted in center comes out clean

Notes: cake will not rise like a typical cake

WW Points+: 5 (makes 10 servings)